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CREAMY CHOCOLATE MOUSSE WITH CARAMEL ORO

Whipped cream based on chocolate caracterized by a thick structure.

Difficulty level

Ingredients

liquid cream 35% fat - (1) g 150
SINFONIA CARAMEL ORO g 280
liquid cream 35% fat - (2) g 200
LILLY NEUTRO g 50
water g 50
Final composition

-Bring th cream (1) to a boil and pour it over chocolate. Emulsify in order to obtain a shiny ganache.

-Rehydrate LILLY NEUTRO with water and add to it the cream (2), then add the mixture to the ganache and mix.

-Put it in the fridge (4°C) for one night.

-Whip the mixture in a planetary mixer at medium speed until light and frothy.

-Store and consume at positive temperature (5°C).

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker